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Cottage Pudding
From Boston Cooking-School cook book, 1896
Serves 3
Serve with Vanilla Sauce, Hard Sauce, or fruits like strawberries or peaches.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 236. The excerpt below is the record exactly as published.
COTTAGE PUDDINGS, SHORTCAKES AND TORTES COTTAGE PUDDINGS Cottage Puddings are made of plain cake, served warm with a sauce. Bake in plain cake pans, angel-cake pans, or muffin pans. COTTAGE PUDDING Y cup butter 1 cup milk 28 cup sugar 214 cups flour 1 egg, well beaten 4 teaspoons baking powder 1% teaspoon salt
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